In a large, heavy pot, fry the bacon until crispy.

Remove the bacon and set it aside.

Add the rough-ground venison, chopped onions, minced garlic, and salt to the bacon grease.

Fry the venison until cooked through, then remove it from the pot.

Drain off excess grease from the pot.

Pour in the Beaujolais red wine, tomato sauce, and crumbled bacon.

Bring the wine to a boil.

Add the minced jalapenos, cooked venison mixture, Tabasco sauce, 3 tablespoons of freshly ground cumin, allspice, Angostura Bitters, salt, dried crushed anchos, red pepper flakes, and chopped mushrooms.

Stir well.

Reduce the heat after cooking for 3 minutes.

Add tomato paste and chili powder, then simmer for 1 1/2 hours, stirring occasionally.

After 1 1/2 hours, add the remaining freshly ground cumin.

Cook for an additional 15 minutes.

Serve hot and garnish with your favorite toppings such as shredded cheese, sour cream, and chopped scallions if desired.

Enjoy the robust flavors of this Wild West Venison Chili!